Best way to sharpen shun classics?

My Shun Classics are in need of a sharpening and I dont want to send them out to be sharpened. I want to learn how to sharpen them with whetstones, however I dont know where to start. If anyone has any experience sharpening Shuns I would love to get your experience succesful or not. Also, I was given a Shun electric sharpener when I purchased my knives from WS, I have never used it, mostly because I was worried that it would damage my knives. Does any one have any experience with this sharpener, good or bad? One more question, I was given a minosharpener, I have done some research and found that this is a product for Global knives. To my knowledge, Globals and Shuns have the same blade angle, so is the minosharp a good option for a quick sharpening for my Shuns, or should I stay away from it?

Go to the Cooking Knives thread within THIS thread and do a search for posts made by BDL; he's really knowledgeable on this stuff and has lots of information to offer. Really. It seems that the Japanese water stones are the ones to get nowadays.

Best and I'm a foodie. I know very little but the little that I know I want to know very well.